Persian kebab kubideh with rice (Chelow kebab)

Name: How to cook Persian kebab kubideh with rice (Chelow kebab) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Rozina Dinaa

Persian kebab kubideh with rice (Chelow kebab)

This recipe is one of the most tastiest and popular kebab in Iran. In my country we make kebab either with diced meat: beef/lamb/chicken/fish or ground meat grill on skewer or cook in pan. Kebab is kebab either grilled or pan fried and all different types of kebab is just delicious :)

Ingredient

600 g

ground lamb

400 g

ground beef

large onion

1 bunch

cherry tomatoes

4-5

potatoes

4-5

red-yellow bell peppers

1/2

lime juice

1 tbsp.

salt

1/2 tsp

black pepper powder

Handful

fresh leaves of mint and coriander

3 tbsp

Green yogurt

small bell pepper

Cooking instructions

* Step 1

Grind finely the meat 2-3 times. Set aside.

* Step 2

Grate the onion and remove the juice.

* Step 3

In a big bowl, add grated onion, salt, pepper, lime juice and meat.. Mix very well until well combined. Refrigerate it overnight. If use wooden skewers, you need to soak them in the water overnight as well.Preheat the oven at 230C /450F Next day, divide meat mixture into seven or eight. Pick one piece of meat, press it around wooden/metal skewer and shape it evenly. Thread potatoes and peppers on skewers as well.

* Step 4

You can do same with tomatoes and grill them as well but I just fried them in oil. Place all threading items on baking tray and allow to cook for 10-15 minutes. Only potatoes will need to 30 minutes. Also, a flat bread under the kebab, by this way the juice from kebab will be poured on bread.Once kebab is ready, Remove from the oven and serve it with steamed saffron rice, and fresh herbs, Sumac